less than 30 mins
1 to 2 hours
By Bryn Willams
From Saturday Kitchen
For the gnocchi
- 3 large potatoes
- 3 free-range egg yolks
- 120g/4½oz 00 flour, plus 50g/1¾oz for dusting
- 50g/1¾oz grated Parmesan
- 1 tbsp olive oil
For the ham, peas, and burrata
- 100g/3½oz fresh peas
- 50ml/2fl oz mint vinegar or white wine vinegar
- 1 tsp Dijon mustard
- 50ml/2fl oz rapeseed oil
- 125g/4½oz burrata
- 50g/1¾oz dry salt-cured ham, cut into thin slices
- 1 fresh mint sprig, leaves picked, to garnish
To make the gnocchi, preheat the oven to 170C/150C Fan/Gas 3.
Place the potatoes on a bed of salt in a roasting tin and bake for 1½ hours or until soft. Remove from the oven and set aside to cool slightly. Cut the potatoes in half then scoop out the warm potato, discarding the skins. Place in a large bowl and mash until smooth or use a potato ricer. You should have about 500g/1lb 2oz of mashed potato.
Add the egg yolks, flour, Parmesan and 1 teaspoon salt. Mix well until the mixture comes together as a dough. Divide the mixture into four. Dust your hands and a work surface with flour and roll each piece into a long sausage shape about 1cm/½in in diameter. Cut each sausage into 2.5cm/1in pieces of gnocchi and place on a floured tray.
Heat the oil in a frying pan and add the gnocchi. Pan-fry the gnocchi on all sides until golden and crispy.
To make the ham, peas and burrata, blanch the peas in a saucepan of boiling water and place in a bowl. Add the vinegar, mustard and rapeseed oil to the bowl and stir to mix. Cut the burrata in half, scrape out the soft middle and stir into the bowl. Tear the remaining burrata into pieces.
Place the gnocchi and burrata pieces on warmed plates, scatter over the pea mixture, top with the ham and garnish with the mint. Serve immediately.